Recipes

Mint Nanaimo Bars (Vegan option available)

Ingredients:

Base Layer:

• 1/2 cup (113g) Salted Butter, melted (substitute dairy free butter)
• 1/8 cup (32g) White Fine Sugar
• 1 3/4 cups (268g) Chocolate Cookie Crumbs
• 1 cup (120g) Sweetened Shredded Coconut, slightly packed
• 1/2 cup (80g) Cashews, chopped

Middle Layer:

• 1/2 cup (113g) Salted Butter, room temperature (substitute dairy free butter)
• 1 1/2 cups (252g) Icing Sugar
• 1 tbsp Milk (substitute milk alternative)
• 1 tsp Pure Peppermint Extract
• 1/4 tsp Fine Sea Salt
• Optional: Green Food Colouring

Top Layer:

• 3/4 cup (140g) Semi-Sweet Chocolate Chips
• 2 tsp Salted Butter (substitute dairy free butter)

Directions:

1. Prepare an 8×8-inch baking pan with non-stick baking spray and parchment paper. Set aside.
2. In a large mixing bowl combine all the base ingredients and mix until a coarse sand-like texture is achieved.
3. Place the base mixture into the prepared baking pan and firmly and evenly press down. Set aside.
4. In the bowl of a stand mixer cream the butter on high until light and fluffy (about 5 minutes).
5. Add the icing sugar, milk, mint extract, and salt. Mix on low until fully combined.
6. Optional: Add in 2 drops of green food colouring.
7. Turn the mixer on high and allow the frosting the whip for an additional 5 minutes.
8. Spread the mint frosting evenly over the base layer and set aside.
9. Combine the chocolate and butter in a microwave-safe bowl and heat in 30-second intervals until fully melted and smooth. Make sure to stir gently after each interval.
10. Spread the chocolate evenly on the mint buttercream layer.
11. Allow to fully cool and set for 1-2 hours in the refrigerator before slicing.
12. Cut into 16 squares and enjoy!

NOTE: Store the leftovers in an airtight container in the fridge for up to 7 days.

PREP TIME: 30 Minutes
CHILL TIME: 2 Hours
TOTAL TIME: 2 Hours 30 Minutes
YIELD: 16 Squares

Thanks to @CakedbyKatie